Maple Walnut Chiffon Cake
|Cake flour||2 1⁄4 Cup (36 tbs), sifted|
|Baking powder||3 Teaspoon|
|Granulated fructose||2⁄3 Cup (10.67 tbs)|
|Granulated brown sugar||1⁄2 Cup (8 tbs)|
|Liquid vegetable oil||1⁄2 Cup (8 tbs)|
|Maple flavoring||1 Teaspoon|
|Cold water||3⁄4 Cup (12 tbs)|
|Cream of tartar||1 Teaspoon|
|Walnuts||1⁄2 Cup (8 tbs), finely chopped|
Combine cake flour, baking powder, and salt in a sifter.
Sift into a large bowl.
Add fructose and stir.
Make a well in the flour mixture, and add brown sugar replacement, vegetable oil, egg yolks, maple flavoring, and water.
Beat until mixture becomes very smooth and thick.
Now beat egg whites and cream of tartar together until very stiff peaks form.
Pour batter in a thin stream over egg whites.
Then fold in nuts.
Transfer to 10 in. (25 cm) ungreased tube pan.
Bake at 350°F (175°C) for 60 minutes or until cake tests done.
Invert until completely cooled.
Remove from pan.